4/14/13

Remember when I (finally) made the Jacques Torres chocolate chip cookies?
Well ever since then (it was my 1st time making them) my husband has asked for them again EVERY SINGLE WEEK.
You know me, I just can't re-do a recipe the same way again.
if I was going to make them again I had to kick them up a notch.
So, with this next batch I was curious if a) they were stand up ok to pan cookies and b) can I stuff them with something!?
Answer? When made into pan cookies they make the best "almost" gooey cookies.
I like gooey chocolate chip cookies if they aren't too gooey, you know?
And the stuffing with peanut butter worked great; I was afraid the peanut butter might just melt away or dissolve away into the batter, but it didn't.
If you make these, please remember to sprinkle the sea salt on top before baking (just like Jacques does in his cookies).
Can I tell you again, just how darn good these are? I mean they are so melt in your mouth good, so tasty, decadent, not too sweet, buttery, rich pan cookie.
The part I love most about this recipe is you can make the batter literally days ahead and keep it in the fridge. This time I left the batter in the back of the fridge (wrapped in plastic really well) for 4 days.
I know you always ask "how can you not eat the dough earlier?"
My fridge has a lot of doughs, crusts, and other foods sitting waiting to be used; so temptation is never a factor really.
I'd be curious though to see how well the dough freezes?
Anyone know?
Also, why is the Jacques Torres cookie recipe also called the New York Times cookie?
I thought Jacques made the recipe?
Follow these simple steps.
Cover in those edges.
Ready for baking!
Almost done, little bit more; look for more golden brown.
Fresh out of the oven its all gooey baby!
The peanut butter middle did not melt away!
They are easy to make.
The hard part, if you have to have one, is letting the dough rest for a few days. ha!

Killer! You do rock.I use the JT/NYT cookie dough for most ccc stuff I do. It is mostly the JT recipe, NYT did an article with researching what they thought wasthe best cookie. They came out with a ccc of their own (you can Google New York Times Chocolate Chip Cookie and find it pretty easily. Their recipe is mostly taken from the JT recipe with a few of their own little twists. I thought they came up with the sprinkling of sea salt, that isn't part of JT's, and the fridge time, maybe, can't remember for sure.

I almost always have some of the cookie dough, frozen in ready-to-bake dough balls ready to pull out of the freezer anytime. So it freezes great! Just takes a little longer to bake from frozen (of course). I actually like letting it thaw a little.

Anyway--your bars look delicious! I have used the JT dough for a cookie pizza and skillet cookie, too. All great!

My husband asked me what I was going to make for his hunting trip next week. They always have to have chocolate chip cookies. They are my all time favorite too. But with a layer of peanut butter is insanely scrumptious.

If you use all purpose flour, don't let the dough sit in the fridge overnight (it might get dry).And the bars won't be as soft and chewy.And you might have to reduce baking time.Have never tried it this way, so good luck!

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Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com